What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
Michael H. Gordon mainly focuses on Antioxidant, Food science, Chromatography, Phenols and Biochemistry.
Organic chemistry covers Michael H. Gordon research in Antioxidant.
His Food science research is multidisciplinary, incorporating perspectives in Botany, Tocopherol, Oxygen radical absorbance capacity, Emulsion and Biological activity.
His work on Bovine serum albumin as part of general Chromatography research is often related to Roasting, thus linking different fields of science.
His Phenols research also works with subjects such as
- Hydroxytyrosol which is related to area like DPPH,
- Polyphenol which connect with Anthocyanin.
His work on Carotenoid, In vitro, Oxidative stress and Lutein as part of general Biochemistry study is frequently linked to Fish oil, therefore connecting diverse disciplines of science.
His most cited work include:
- Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems (412 citations)
- Antioxidant and antimicrobial activities of tea infusions (365 citations)
- Effect of roasting on the antioxidant activity of coffee brews. (261 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Food science, Antioxidant, Chromatography, Polyphenol and Biochemistry.
His research in the fields of Vitamin C overlaps with other disciplines such as Composition.
His biological study spans a wide range of topics, including Ferric, Phenols and Carotenoid.
His research in Phenols focuses on subjects like Trolox, which are connected to Gallic acid.
His Chromatography study integrates concerns from other disciplines, such as Emulsion and Aqueous solution.
The Polyphenol study combines topics in areas such as Oleuropein, DPPH and Wine.
He most often published in these fields:
- Food science (50.60%)
- Antioxidant (42.77%)
- Chromatography (28.92%)
What were the highlights of his more recent work (between 2014-2020)?
- Food science (50.60%)
- Extraction (7.23%)
- Aqueous solution (6.02%)
In recent papers he was focusing on the following fields of study:
Michael H. Gordon focuses on Food science, Extraction, Aqueous solution, Emulsion and Chromatography.
His Food science research integrates issues from Polyphenol, Lipid oxidation, Antioxidant, Botany and Urine.
His Antioxidant study frequently draws parallels with other fields, such as Ferric.
In his study, Olive trees, Tocopherol, Hydrolysis and Solvent is strongly linked to Oleic acid, which falls under the umbrella field of Extraction.
His work on Oil in water as part of general Emulsion research is frequently linked to Process economics, Composition and Droplet size, thereby connecting diverse disciplines of science.
His Chromatography research incorporates themes from Catechin, Isothermal titration calorimetry, Wine and Tannic acid.
Between 2014 and 2020, his most popular works were:
- Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review (81 citations)
- A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying (47 citations)
- Antioxidant activity of selected phenols and herbs used in diets for medical conditions (47 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His primary areas of study are Extraction, Aqueous solution, Chromatography, Emulsion and Moisture.
His research ties Peroxide and Extraction together.
His Aqueous solution research includes elements of Quality characteristics and Moringa.
His research integrates issues of Fat content, Oil droplet and French fries in his study of Moisture.
His Food science research extends to Oil droplet, which is thematically connected.
Michael H. Gordon has researched Food science in several fields, including Cyperus, Polyphenol and Oleic acid.
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